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Moroccan-Seasoned Chops with Fruited CouscousPORK
Moroccan-Seasoned Chops with Fruited Couscous
- In small bowl combine cumin, coriander, cinnamon and cayenne; rub mixture onto both sides of pork chops. Heat oil in large nonstick skillet over medium-high heat; cook chops, turning once, about 8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Meanwhile, prepare couscous according to label directions, adding raisins, apricots and pine nuts to cooking water. Serve chops on top of couscous.